The chocolate Margarita (dessert in a glass)

Name: The chocolate Margarita (dessert in a glass)
Ingredients: 150 g cream (35%); 10 g Glucose; 10 g Invert sugar; 95 g Cacao Barry Tanzania 75% dark Origin Chocolate; 330 g cream (35%); 200 g cream (35%); 15 g Glucose; 15 g inverter sugar; 1 units.items vanilla bean; 110 g Callebaut W2 white chocolate; 300 g cream (35%); 5 g lime zest; 200 g Sugar; 325 g Butter; 500 g Flour; 90 g Almond powder; 1 g Salt; 80 g Egg; 110 g Water; 2 g lime zest; 100 g Sugar; 100 g Lime juice; 7 g Gelatine sheets; 100 g Egg white; 200 g Sugar

A Margarita based on 75% Cacao Barry origin chocolate, highly recommended!

In his desire to be described as the first chocolate connoisseur, Charles Barry set out in 1842 to find a distinctive selection of cocoa beans. He found these in Africa and Latin America. Charles soon developed a love and passion for the different cocoa beans and thus created his first origin chocolates. Even today, we attach great importance to the source of the cocoa bean, as well as the flavor profiles that origin chocolate brings with it.

This recipe was created by Nicolas Dutertre and Myriam Brosseau, both employed at the Chocolate Academy in Montreal, Canada. The chocolate Margarita is a dessert that consists of many different components, yet the whole provides an intense but fresh taste experience.

Ingredients

150gcream (35%)

10gGlucose

10gInvert sugar

95gCacao Barry Tanzania 75% dark Origin Chocolate

330gcream (35%)

200gcream (35%)

15gGlucose

15ginverter sugar

1units.itemsvanilla bean

110gCallebaut W2 white chocolate

300gcream (35%)

5glime zest

200gSugar

325gButter

500gFlour

90gAlmond powder

1gSalt

80gEgg

110gWater

2glime zest

100gSugar

100gLime juice

7gGelatine sheets

100gEgg white

200gSugar

Preparation

Bring the cream, glucose, invert sugar, and vanilla pod to a boil.
Pour over the Callebaut white chocolate W2.
Mix 35% cream with lime zest and mix well.
Let cool for 12 hours in the refrigerator. Mix before use.

Prepare the cream by mixing the sugar with the butter.
Add flour, almond powder, and salt to the mixture. Mix well and finally add the eggs.
Mix the mixture into a smooth dough. Place the dough in the refrigerator and let it rest.
Roll out the dough to a thickness of 2mm. Let rest in the refrigerator before baking.
Bake the dough for 12 minutes (or until golden) at 160°C.

Bring water to a boil and infuse with lime zest for 5 minutes.
Sift the sugar into the mixture. Then add the lime juice and bring the mixture to a boil.
Finally, add the gelatin.
Let the mixture cool to 5°C, whip until you obtain a foamy mixture.
Pour the mixture into a mold with a 4cm diameter half-sphere shape.
Freeze and set aside for decoration.

Add the egg white and sugar to a large pan and heat to 60°C.
Whip until the mixture is cold.
Pipe small peaks with a 1 cm piping tip.
Bake for 4 hours at 100°C.

Pour the cocktail into a Margarita glass.
Place a disc of white chocolate in the glass.
Pipe the Tanzanie 75% chocolate chantilly in the center of the white chocolate disc.
Pipe the Tanzanie 75% and W2 chocolate chantilly onto the shortcrust pastry.
Add the meringues, lime supremes, and lime zest.
Place the shortcrust pastry disc on the Tanzanie 75% Chantilly and add the lime-based marshmallow.
For decoration: cut out a disc of white chocolate and place it on the rim of the glass.